How to prepare Paruppu urundai Kuzhambu

How to prepare Paruppu urundai Kuzhambu

Preparation time: 20 mins

Cooking time: 30 mins

Total time: 50 mins

  • Toor Dal / Tuvaram Paruppu – 1 cup
  • Dry Red Chilli – 2
  • Turmeric Powder / Manjal Podi – 1 tsp
  • Salt to taste
  • Curry leaves a sprig
  • Rice Flour as needed
  • Gingelly Oil / Indian Sesame Oil – 2 tbsp
  • Mustard Seeds / Kaduku – 1 tbsp
  • Onions: 1 chopped
  • Tomatoes: 1 chopped
  • Jeera: half tbsp
  • Asafoetida / Hing / Kaya podi a pinch
  • Curry leaves a sprig
  • Sambar Powder – 2 tblsp
  • Tamarind – 1 small lime size
  • Salt to taste
  • Water as needed
Soak toor dal for 2 hours. Keep it separate.
Take dry chilli into a blender and few times to coarse it.
Add toor dal and puree it little coarse.
Shape them into balls and keep it separate.
Steam it in idli cooker for 10 mins.
Take oil in a pan, add mustard
Add onions and saute and now add tomatoes by adding salt until its mushy.
Now add sambar powder, chilli, coriander powder.
Saute it until its raw smell goes away.
Add in tamarind pulp, water, asafoetida and salt. Mix well.
Bring them to a boil.
Cook until the gravy is thick.
Serve it with rice.


Recipe Name
Paruppu urundai Kuzhambu
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